Soft Frosted Sugar Cookies (Lofthouse Copycat!)
Introduction
There is something about a plate of Soft Frosted Sugar Cookies (Lofthouse Copycat!) that instantly transports me back to birthday parties, snow-day baking marathons, and the warm hum of my grandmother’s kitchen. The first time I bit into one of these pillowy cookies, I remember the frosting melting on my tongue and the way the room seemed to get brighter for a second — that comforting, nostalgic rush that screams “home.” If you love an indulgent dessert that feels like a hug, you are going to adore making these. For a quicker twist on the same soft texture, I sometimes compare them to soft sugar cookie bars when I’m short on time and still want that melt-in-your-mouth bite.
Why You’ll Love Soft Frosted Sugar Cookies (Lofthouse Copycat!)
- A comforting food with a soft, tender crumb that melts in your mouth.
- An easy recipe that comes together faster than many bakery runs.
- Versatile and festive — frost them pastel for birthdays or classic white for holidays.
- Family favorite: kids and adults both pile on seconds and smiles.
- Make-ahead friendly and excellent for cookie exchanges and celebrations.
Ingredients
- 1 cup unsalted butter, softened — room temperature butter makes the cookies tender.
- 1 1/2 cups granulated sugar — for that classic sweet, slightly crisp edge.
- 2 large eggs, at room temperature — help hold the cookie structure and richness.
- 1 teaspoon vanilla extract — pure vanilla brightens the flavor.
- 1/2 teaspoon almond extract (optional) — a tiny dash adds bakery-style depth.
- 3 cups all-purpose flour — the base that keeps them soft, not cakey.
- 2 teaspoons baking powder — gives the gentle lift these cookies need.
- 1/2 teaspoon salt — balances the sweetness.
- 1/2 cup sour cream — for extra tenderness and moisture; Greek yogurt can substitute.
- For the frosting:
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2–3 tablespoons milk or cream
- 1 teaspoon vanilla extract
- Food coloring (optional) and sprinkles for decoration
Substitutions: Use dairy-free butter and coconut milk for a vegan-friendly option; replace half the all-purpose flour with a gluten-free flour blend for GF results (expect slightly different texture).
Timing
- Prep time: 20 minutes
- Chill time: 30–60 minutes (optional but recommended for the perfect shape)
- Bake time: 8–10 minutes
- Total time: About 1 hour (including chill and cool)
These cookies are ready faster than many takeout desserts, but the short chill time is worth every minute for that bakery-quality soft texture.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy — about 2–3 minutes. Your kitchen will smell sweet and buttery at this point, and you’ll know you’re on the right track.
- Beat in the eggs one at a time, then stir in vanilla and almond extract if using.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate adding the flour mixture and sour cream into the butter mixture, beginning and ending with the flour. Mix until just combined; the dough should be soft and slightly sticky.
- Scoop tablespoons of dough and roll into balls, or use a cookie scoop for even sizes. Place on the prepared sheets about 2 inches apart. For perfectly round cookies, chill the dough balls for 30–60 minutes before baking.
- Bake for 8–10 minutes, until the edges are set but the centers still look soft. Do not overbake — you want them to stay soft.
- Cool cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- To make the frosting, beat the softened butter until creamy. Gradually add powdered sugar and mix until smooth, adding milk one tablespoon at a time to reach spreading consistency. Add vanilla and color as desired.
- Frost cooled cookies generously and top with sprinkles if you like. Let the frosting set for 15–30 minutes before stacking.
Tips and Variations
- For a festive twist, divide the frosting into bowls and tint with pastel shades for holidays or bright colors for birthday parties.
- Want a lighter option? Use a cream cheese frosting with reduced sugar for tang and richness.
- For a slightly healthier version, swap half the sugar in the cookie dough with coconut sugar — texture will remain soft.
- Add a teaspoon of lemon zest to the dough for a bright, citrus note that pairs beautifully with vanilla frosting.
- If you prefer cookie bars, the same dough can be pressed into a pan and baked as a sheet for easier serving and transport, similar in spirit to rolled styles like rolled sugar cookies.
Serving Suggestions
These Soft Frosted Sugar Cookies shine alongside a steaming mug of vanilla chai or a cold glass of milk. Arrange them on a festive platter for holiday gatherings, package a few in a pretty box for neighbors, or serve them with light whipped cream and fresh berries for a springtime twist. For savory-sweet balance at brunch or a holiday buffet, pair with a glazed ham or other hearty mains; I sometimes place a small tray of these near the main course like my favorite brown sugar glazed ham and watch both disappear.
Storage and Make-Ahead Tips
- Store frosted cookies in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze unfrosted cookies in a single layer on a baking sheet; transfer to a freezer-safe bag for up to 3 months. Thaw completely before frosting.
- If you want to frost ahead, freeze unfrosted cookies, thaw, then frost fresh for the best texture and appearance.
Pro Tips from the Kitchen
- Chill dough for perfect round cookies: cold dough spreads less and bakes more evenly.
- Don’t overmix after adding flour — overworked dough yields tough cookies.
- Use room temperature eggs and butter for a smoother, more predictable batter.
- Sift powdered sugar into the frosting to avoid lumps and achieve a silky finish.
- If you like a bakery gloss on your frosting, add a teaspoon of light corn syrup to the frosting and beat until glossy.
FAQs
Q: Can I make these cookies gluten-free?
A: Yes — use a one-to-one gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend does not contain it. Texture will be slightly different but still delicious.
Q: How do I keep the cookies soft for days?
A: Store them in an airtight container with a slice of bread to maintain moisture, or keep them in a single layer with parchment between layers to prevent sticking.
Q: Can I use buttercream from a can?
A: Yes, but homemade frosting tastes fresher. If you use canned frosting, soften slightly and whip for a minute to lighten the texture before spreading.
Q: Can these be made egg-free?
A: Use an egg replacer like applesauce or a commercial egg substitute; the cookies may be a touch denser but should still be soft.
Conclusion
These Soft Frosted Sugar Cookies (Lofthouse Copycat!) are more than just a recipe — they are tiny, frosted memories waiting to be made. Whether you’re baking for a birthday, a snow-day, or an ordinary Tuesday that needs a bit of sweetness, these cookies bring comfort and joy to the table. For another trusted copycat take on these bakery favorites and extra tips, check out this detailed Soft Lofthouse Style Frosted Sugar Cookies {Copycat Recipe}. Try them, share them, and make them part of your family’s little sweet traditions — I promise they’ll become a beloved classic.
Soft Frosted Sugar Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy — about 2–3 minutes.
- Beat in the eggs one at a time, then stir in vanilla and almond extract if using.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate adding the flour mixture and sour cream into the butter mixture, beginning and ending with the flour. Mix until just combined; the dough should be soft and slightly sticky.
- Scoop tablespoons of dough and roll into balls, or use a cookie scoop for even sizes. Place on the prepared sheets about 2 inches apart.
- For perfectly round cookies, chill the dough balls for 30–60 minutes before baking.
- Bake for 8–10 minutes, until the edges are set but the centers still look soft. Do not overbake — you want them to stay soft.
- Cool cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- To make the frosting, beat the softened butter until creamy.
- Gradually add powdered sugar and mix until smooth, adding milk one tablespoon at a time to reach spreading consistency.
- Add vanilla and color as desired.
- Frost cooled cookies generously and top with sprinkles if you like. Let the frosting set for 15–30 minutes before stacking.